5 ways with roast pumpkin

Our basic roast pumpkin recipe plus four tasty variations.
How to make basic roast pumpkin

Basic roast pumpkin (recipe below)


Sometimes overshadowed by its fellow family member, sweet potato, pumpkin is a versatile and nutritious veg that is a staple in many Australian households. Besides it being a brilliant side dish, pumpkin also makes fabulous sweet and savoury recipes, like our homemade pumpkin pie or scones; our slow cooker pumpkin soup, and our smooth pumpkin puree perfectly served with a roast meat of your choice.

These variations are great for when you’re entertaining guests or want to bulk up a midweek dinner.

How to roast pumpkin seeds

Reduce food waste by roasting pumpkin seeds into a tasty snack!

After removing pumpkin seeds, rinse and pat dry to remove the clinging pulp; toss with your favourite spices and a touch of extra virgin olive oil, then roast on a lined baking tray at 200C/180C fan for 15-20 minutes.

Cool and store in an airtight container for up to 1 week.

Four delicious twists on basic roast pumpkin

Pumpkin and gremolata (left) and Lebanese spiced pumpkin (right).

LEBANESE SPICED PUMPKIN – Combine 1 teaspoon each of sweet paprika, ground coriander, cumin and cardamom with ½ teaspoon each cinnamon and nutmeg in a small bowl. Make Basic Roast Pumpkin, sprinkling spice mixture over pumpkin after oil and seasonings. Continue as directed. Serve roast pumpkin topped with ½ cup (140g) Greek yoghurt, dusted with ¼ teaspoon sumac.

PUMPKIN & GREMOLATA – Finely grate the rind from 1 lemon (or use a zesting tool to remove in strips). Squeeze lemon; you need ¼ cup juice. Make Basic Roast Pumpkin, drizzling with juice before roasting. Combine rind with ¾ cup chopped flat-leaf parsley, 1 crushed clove garlic and 2 tablespoons chopped capers in a small bowl. Sprinkle roast pumpkin with gremolata; drizzle with extra oil.

Miso chilli pumpkin (left) and pumpkin & rosemary crumble (right)

PUMPKIN & ROSEMARY CRUMBLE – Place 1 cup panko breadcrumbs in a small bowl. Add 30g chopped butter, 1 tablespoon fresh rosemary leaves, 1 tablespoon wholegrain mustard and 2 tablespoons coarsely chopped pine nuts; rub mixture together between fingertips until it starts to clump. Make Basic Roast Pumpkin; sprinkle with crumble mixture before roasting.

MISO CHILLI PUMPKIN – Make Basic Roast Pumpkin, omitting salt and combining 2 tablespoons white miso and 1 tablespoon rice wine vinegar with the oil and pepper in a bowl; rub paste over pumpkin. Continue as directed. Serve roast pumpkin topped with 1 chopped seeded fresh long red chilli, 1 finely chopped green onion and 2 teaspoons toasted white sesame seeds.



1.Preheat oven to 200°C/180°C fan. Line a large oven tray with baking paper. Wash pumpkin; pat dry with paper towel. Cut unpeeled pumpkin into 5cm thick wedges. (The seeds are edible after roasting. However, if you prefer to remove them first, scoop out with a spoon).
2.Place pumpkin wedges in a large bowl with oil, salt and pepper; rub oil and seasoning onto each wedge. Transfer pumpkin to tray, standing wedges upright.
3.Roast for 50 minutes or until tender. Serve as is, or with one of the flavour variations opposite.

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